Hearty goulash soup warms your autumn days

If someone claims that soup can't be filling, they definitely haven't tried this goulash. It's rich and hearty, featuring not only white beans but also carrots, zucchini, and bell pepper. The whole dish is infused with aromatic spices and tomatoes. It's deliciously satisfying, even without meat.

A meatless meal can be both tasty and filling. In this recipe, the spotlight is on beans. They're an excellent source of protein, fiber, B vitamins, and minerals such as magnesium, iron, and potassium. Due to their protein content, beans can rival meat in nutritional value.

This is the perfect recipe for autumn and winter days because after just a few spoonfuls, you'll feel warmth spreading through your body. Prepare a larger pot to last for two or three meals – the soup gets even better when reheated.

Ingredients:

• 4 tablespoons olive oil
• 1 onion
• 2 carrots
• 1 zucchini
• 1 red bell pepper
• 4 cloves of garlic
• 1 tablespoon sweet paprika
• 2 tablespoons dried marjoram
• 1 teaspoon cumin
• 1 tablespoon salt
• 1 teaspoon pepper
• 14 ounces canned diced tomatoes
• 7 ounces cooked white beans
• 1 quart broth
• 1 tablespoon tomato paste
• 2 handfuls fresh spinach

Roux:

• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions:

Step 1. Heat the oil in a pot and add finely chopped onion. Once it becomes translucent, add peeled and diced carrots, zucchini, bell pepper, and sliced garlic, then sauté everything.

Step 2. Add the spices, diced tomatoes, and previously cooked beans to the sautéed vegetables. Pour in the broth, add the tomato paste and chopped spinach, and mix well. Cook for 20 minutes.

Step 3. Prepare a roux in a pan using butter and flour. Add a portion of the soup broth, mix thoroughly, and pour it back into the pot with the entire soup.

Step 4. Ladle a portion of soup into a bowl, sprinkle with chopped parsley, and serve with your favorite sides. Potato pancakes or fresh bread work well. Enjoy your meal!